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Li Y, Tao X, Zhao P, Zhou J, Ao X. Effects of slaughter weight on carcass characteristics, meat quality, and metabolomics profiling in the longissimus dorsi muscle of Tianfu finishing pigs. Front Vet Sci 2024; 11:1420634. [PMID: 39005725 PMCID: PMC11239573 DOI: 10.3389/fvets.2024.1420634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Accepted: 06/10/2024] [Indexed: 07/16/2024] Open
Abstract
In order to investigate the effect of slaughter weight (SW) on carcass characteristics and meat quality, we measured the carcass characteristics, meat quality, and amino acid metabolomics characteristics of longissimus dorsi (LD) muscle from Tianfu finishing (TF) pigs. Based on SW, 13 pigs were divided into three groups (100-kg group, 125-kg group, and 150-kg group with 3, 5, 5 pigs in each group, respectively). Raising SW to 125 kg or 150 kg increased average backfat thickness (P < 0.01) and intramuscular fat content (P < 0.01), and decreased shear force (P < 0.01). A total of 231 amino acid metabolome from three amino acid classes identified with metabolomics were analyzed, and 93 differentially expressed metabolites (DEMs) were identified (69 up-regulated DEMs and 24 down-regulated DEMs). The DEMs, including urea, 3-iodo-L-tyrosine, N-glycyl-L-leucine, and N, N-dimethylglycine with amino acid metabolism, were significantly induced (P < 0.01). KEGG pathway analysis showed that these DEMs were significantly enriched (P < 0.01) in 135 metabolism pathways, including pathways related to amino acid metabolism, such as arginine and proline metabolism, glycine, serine and threonine metabolism, alanine, aspartate and glutamate metabolism, tryptophan metabolism, and beta-alanine metabolism. Our research findings provided new insights into the impact of SW on amino acid distribution and theoretical support for genetic breeding of meat quality of TF pigs. However, raising SW to 125 kg, or more, decreased the carcass leanness of live TF pigs and had no benefits to pork quality attributes.
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Affiliation(s)
- Yuanfeng Li
- School of Life Sciences, Liaocheng University, Liaocheng, Shandong, China
| | - Xuan Tao
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, China
- Animal Breeding and Genetics Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, China
| | - Pinyao Zhao
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, China
- Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Yibin, China
| | - Jianchuan Zhou
- School of Animal Science and Technology, China Agricultural University, Beijing, China
- Sichuan Techlex Industrial Co. Ltd., Mianyang, China
| | - Xiang Ao
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, China
- Sichuan Techlex Industrial Co. Ltd., Mianyang, China
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Sarmiento-García A, Vieira-Aller C. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review. Animals (Basel) 2023; 13:ani13101696. [PMID: 37238126 DOI: 10.3390/ani13101696] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Meat from native-bred animals is growing in popularity worldwide due to consumers' perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs' diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Av. de Filiberto Villalobos 119, 37007 Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
| | - Ceferina Vieira-Aller
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
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Linares MB, Peñaranda I, Iniesta CM, Egea M, Garrido MD. Development of edible gels and films as potential strategy to revalorize entire male pork. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Povod M, Mykhalko O, Kyselov O, Opara V, Andreychuk V, Samokhina Y. Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat. J Adv Vet Anim Res 2021; 8:521-533. [PMID: 34722752 PMCID: PMC8520149 DOI: 10.5455/javar.2021.h542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 07/09/2021] [Accepted: 07/09/2021] [Indexed: 11/24/2022] Open
Abstract
Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat. Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling – by 2.0 points or 5.24% (p < 0.01), active acidity pH in ham muscles – by 0.20 pH or 3.57% (p < 0.01), and the longest muscle of the back – by 0.10 pH or 1.82% (p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality.
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Affiliation(s)
- Mykola Povod
- Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine
| | - Olekasndr Mykhalko
- Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine
| | - Oleksandr Kyselov
- Department of Biochemistry and Biotechnology, Sumy National Agrarian University, Sumy, Ukraine
| | - Victor Opara
- Department of Feed Technology and Animal Feeding, Sumy National Agrarian University, Sumy, Ukraine
| | - Valery Andreychuk
- Department of Technology of Livestock Production of Polesie National University, Zhytomyr, Ukraine
| | - Yevheniia Samokhina
- Department of Breeding and Selection of Animals and Water Bioresources, Sumy National Agrarian University, Sumy, Ukraine
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Palazzo M, Tavaniello S, Petrecca V, Zejnelhoxha S, Wu M, Mucci R, Maiorano G. Quality and safety of meat from wild boar hunted in Molise region. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1965924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Marisa Palazzo
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Siria Tavaniello
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Valeria Petrecca
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Sanije Zejnelhoxha
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Mengjun Wu
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Rossella Mucci
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
| | - Giuseppe Maiorano
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy
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Hu X, Wan L, Liu S, Chen B, Li W, Wu C, Xiong T, Xi S, Mao H, Liu S. Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice. Anim Sci J 2021; 92:e13638. [PMID: 34585472 DOI: 10.1111/asj.13638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 07/26/2021] [Accepted: 08/12/2021] [Indexed: 11/25/2022]
Abstract
The aim of this study was to compare the meat quality and evaluate the chemical composition of Chinese Ningdu yellow chicken of different weights once they have reached market age. Thirty hens at the day of age 118 were selected and divided into three groups according to their weight: light weight (1288.00 ± 69.78 g, n = 10), medium weight (1407.17 ± 39.40 g, n = 10), heavy weight (1581.6 ± 46.59 g, n = 10), and the differences in weight among these three groups are significant. Biochemical, histological, and metabonomic approaches were used to obtain index values of meat quality and chemical composition. Compared with meat from lighter chickens, muscle fiber density was significantly lower in heavier chickens, and meat pH was positively correlated with chicken weight. Though the amount of all measured amino acids were not different among three weight groups of chicken, the levels of several kinds of fatty acids exhibited significant differences or correlations, including linolenic acid, arachidonic acid, myristic acid, oleic acid, and docosahexaenoic acid (DHA). These results contribute to help customers choose the optimal chicken weight depending upon the food to be cooked.
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Affiliation(s)
- Xiaolong Hu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Lei Wan
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Shuibing Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Biao Chen
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Wen Li
- Agriculture and Rural Affairs Bureau of Ningdu County, Ganzhou, China
| | - Chonghua Wu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Ting Xiong
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Suwang Xi
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Huirong Mao
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Sanfeng Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
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Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage. Animals (Basel) 2021; 11:ani11082295. [PMID: 34438753 PMCID: PMC8388423 DOI: 10.3390/ani11082295] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/16/2021] [Accepted: 07/30/2021] [Indexed: 11/16/2022] Open
Abstract
(1) Background: The effect of Rosmarinus officinalis L. dietary supplementation on the pork meat quality of the Chato Murciano breed of pigs was evaluated during 21 days of storage. (2) Methods: Twenty-one castrated male pigs were divided into two groups. One group was fed a control diet (group C), and the other group consumed the same diet plus a 1000 ppm supplement of deodorized rosemary extract (group R). (3) Results: While the inclusion of rosemary extract in the pig diet did not produce notable changes in the technological parameters analysed in the meat, the lower microbiological count obtained in meat pointed to the antimicrobial effect of the extract. The storage time had a significant effect on all the parameters studied in both groups (C and R). Thus, lipid oxidation increased and the colour of the meat deteriorated, at the same time as the microbial counts and the deterioration of the sensory attributes increased. (4) Conclusions: Therefore, a certain antimicrobial effect of rosemary was observed in the meat of Chato Murciano.
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Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods 2021; 10:foods10050985. [PMID: 33946329 PMCID: PMC8144970 DOI: 10.3390/foods10050985] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.
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Effect of slaughter weight on carcass characteristics, meat quality, and lipidomics profiling in longissimus thoracis of finishing pigs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Fu L, Jiang Y, Wang C, Mei M, Zhou Z, Jiang Y, Song H, Ding X. A Genome-Wide Association Study on Feed Efficiency Related Traits in Landrace Pigs. Front Genet 2020; 11:692. [PMID: 32719719 PMCID: PMC7350416 DOI: 10.3389/fgene.2020.00692] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 06/05/2020] [Indexed: 12/27/2022] Open
Abstract
Feed efficiency (FE) traits in pigs are of utmost economic importance. Genetic improvement of FE related traits in pigs might significantly reduce production cost and energy consumption. Hence, our study aimed at identifying SNPs and candidate genes associated with FE related traits, including feed conversion ratio (FCR), average daily gain (ADG), average daily feed intake (ADFI), and residual feed intake (RFI). A genome-wide association study (GWAS) was performed for the four FE related traits in 296 Landrace pigs genotyped with PorcineSNP50 BeadChip. Two different single-trait methods, single SNP linear model GWAS (LM-GWAS) and single-step GWAS (ssGWAS), were implemented. Our results showed that the two methods showed high consistency with respect to SNP identification. A total of 32 common significant SNPs associated with the four FE related traits were identified. Bioinformatics analysis revealed eight common QTL regions, of which three QTL regions related to ADFI and RFI traits were overlapped. Gene ontology analysis revealed six common candidate genes (PRELID2, GPER1, PDX1, TEX2, PLCL2, ICAM2) relevant for the four FE related traits. These genes are involved in the processes of fat synthesis and decomposition, lipid transport process, insulin metabolism, among others. Our results provide, new insights into the genetic mechanisms and candidate function genes of FE related traits in pigs. However, further investigations to validate these results are warranted.
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Affiliation(s)
- Lu Fu
- National Engineering Laboratory for Animal Breeding, Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yao Jiang
- National Engineering Laboratory for Animal Breeding, Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Chonglong Wang
- Institute of Animal Husbandry and Veterinary Medicine, Anhui Academy of Agricultural Sciences, Hefei, China
| | - Mengran Mei
- National Engineering Laboratory for Animal Breeding, Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ziwen Zhou
- National Engineering Laboratory for Animal Breeding, Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yifan Jiang
- National Engineering Laboratory for Animal Breeding, Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Hailiang Song
- National Engineering Laboratory for Animal Breeding, Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Xiangdong Ding
- National Engineering Laboratory for Animal Breeding, Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture, College of Animal Science and Technology, China Agricultural University, Beijing, China
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